Feasting followed by fasting

I’m stuffed.

Are you stuffed?

Odds are, after what was a day of culinary indulgence yesterday, we are all stuffed.

At our house, the menu included both the old and the new. It wouldn’t be Thanksgiving without Crockpot Stuffing and Refrigerator Mashed Potatoes on the menu, both easy make-aheads originally from DotMom’s Mixing & Musing column. But we experimented by brining the turkey in an apple cider and brown sugar mixture, and instead of making cranberry relish, I threw dried cranberries into a romaine and spinach salad.

 And now, the remnants of that meal are languishing in the refrigerator while we recuperate from all that eating.

Perhaps lighter fare — a salad that makes use of some of those leftovers — is in order?

Berry, Bird & Wild Rice Salad

In a large bowl, combine 4 cups cooked turkey, cubed; 3 cups cooked wild rice; 1½ cups raw cranberries, coarsely chopped; 1 cup chopped celery; and 1/3 cup chopped green onions.

In a small bowl, combine ¼ cup orange juice; ¼ cup liquid egg substitute, thawed; 1½ tablespoons cider vinegar; 1 tablespoon sugar; 1½ teaspoons Dijon mustard; and ¼ teaspoon salt (or to taste). Slowly whisk in 1/3 cup vegetable or extra virgin olive oil until smooth and thickened.

Add dressing to turkey mixture. Cover and refrigerate for several hours or overnight. Just before serving, stir in 1 cup slivered toasted almonds.

Here are a couple of other casserole dishes that make use of that leftover turkey.

Easy Cheesy Turkey Casserole

Cook one 16-ounce package wide egg noodles according to package directions.

Combine noodles with 3 cups cooked turkey, chopped; 24 ounces sour cream; 2 cans cream of chicken soup, 8 ounces shredded sharp cheddar cheese; and 8 ounces shredded mozzarella cheese. Pour mixture into a lightly greased 9- by 13-inch pan.

Crush 1 sleeve buttery round crackers with ¼ cup melted butter. Sprinkle over top of mixture.

Bake, uncovered, for 25 to 30 minutes at 350 degrees.

Crunchy Biscuit Turkey

In a medium saucepan over medium heat, combine 2 cups cooked turkey, diced, with 1 can cream of chicken soup, 1½ cups frozen green beans; 1 cup shredded sharp cheddar cheese; 1 cup fresh mushrooms, sliced (or one 4-ounce can); ½ cup salad dressing; and 1 teaspoon lemon juice. Cook until hot and bubbly.

Pour turkey mixture into an ungreased 9- by 13-inch pan.

Separate 1 tube refrigerated flaky biscuits. Arrange biscuits over top of turkey mixture. Brush each biscuit with melted butter. Sprinkle with ¼ cup croutons, crushed.

Bake, uncovered, at 375 degrees for 25 to 30 minutes, or until biscuits are deep golden brown.

Don’t forget to submit your favorite recipes for the Daily Globe’s upcoming Holiday Recipe Roundup. Recipes in all categories are wanted for this annual recipe collection. You can email the recipes directly to me at brickers@dglobe.com; submit through the Holiday Recipe Roundup tab at www.dglobe.com; or via regular mail, Holiday Recipe Roundup, Daily Globe, Box 639, Worthington 56187. Everyone who submits a recipe will be entered into a drawing for one of three $50 grocery cards.

 

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